Avocado, ricotta and basil smash on toast
Reduced-fat ricotta cheese
2 tbs, shredded, plus extra leaves to garnish
80 g, (2 x 40g slices), toasted
125 g, mixed medley, halved
1 medium, cut into wedges, to serve
- Roughly mash avocado and lemon juice in a medium bowl. Stir in ricotta and basil. Season with salt and pepper.
- Top toast with avocado mixture and tomatoes. Sprinkle with extra basil and drizzle with oil. Squeeze over lemon wedges and season with pepper to serve.